This pumpkin olive oil snacking cake is light and fluffy and soooo delicious. It comes together in a few minutes. The cake is delicious with and without the whipped buttercream. It’s gluten free, dairy free and refined sugar free (minus the buttercream!)
Ingredients
Cake
½ cup GF All Purpose Flour
½ cup Almond Flour
¾ cup Coconut Sugar
½ tsp Baking Soda
1 tsp Baking Powder
1 tsp Cinnamon
1 ¼ tsp Pumpkin Pie Spice
¾ tsp Salt
1 can Canned Pumpkin
½ cup Olive Oil
2 Eggs
2 tsp Vanilla Extract
Whipped Salted Buttercream Frosting
1 stick Butter, room temperature
1 ¾ c Powdered Sugar
¼ cup + 2 tbsp Heavy Cream
2 tsp Vanilla
¾ tsp Maldon Sea Salt
Instructions
Pumpkin Olive Oil Cake
Preheat oven to 350 degrees F
In a large mixing bowl, whisk to combine the almond flour, gluten free all purpose flour, baking soda, baking soda, cinnamon, pumpkin pie spice, salt and coconut sugar. Set aside.
In a medium mixing bowl, whisk together the canned pumpkin, olive oil, eggs, and vanilla extract until just combined.
Pour the pumpkin mixture into the dry ingredients. Use a whisk to mix until just combined.
Pour the batter into a round, metal 9-inch baking pan. Spread evenly with an offset spatula. Bake 30-35 minutes until a toothpick comes out clean when inserted in the center of the cake.
Place the cake pan on a wire rack. Allow to cool completely.
Once cooled, run a knife along the edge of the pan to make sure the sides are loosened.
Flip cake out of pan by holding a platter/serving tray on top of the cake pan and then by flipping the cake pan upside down.
Whipped Salted Buttercream
In standing mixer (or hand mixer), whip butter on high for 8-10 minutes until lighter in color (scraping the sides of the bowl down intermittently). (This is the most important part in making whipped buttercream — you want the butter to be as light and airy as possible before adding anything else in.)
After it turns to a nice fluffy consistency, scrape sides down again and whip on high for an additional 5 minutes.
Turn on low, add in powdered sugar and once combined, turn to high until texture starts to transform. vanilla and heavy whipping cream. Once incorporated, turn mixer back to high and whip for 8~ minutes.
Scrape down sides, add in salt and whip for another 3 minutes.
Serve cake with a dollop of whipped buttercream and enjoy!
